Prep
15 min
Total
27 min
Serves
4
INGREDIENTS
- 4 boneless skinless pickerel filets
- 6 medium heirloom beets (cut in 1/2 inch fries)
- 2 cups breadcrumbs
- 1 cup chopped fresh herbs (parsley, basil, chives)
- 1 cup flour
- 2 eggs
- 1 splash milk
- Salt and pepper to taste
- 1/2 cup extra virgin olive oil
- Big nub of butter
Aioli
- 1/2 cup capers
- 1 cup mayonnaise
- 1 handful fresh dill chopped
- 1 lemon juice and zested
- 1 tbsp grain mustard
METHOD
- Toss beet fries in olive oil and season with salt and pepper. In a large cast iron pan on medium heat cook for 3 minutes per side or until golden.
- Mix breadcrumbs with herbs and season with salt and pepper. Dust filets with flour. Mix eggs and milk and coat filets. Press filets into breadcrumbs.
- Heat a generous amount of olive oil and a nub of butter in a large cast iron pan on medium heat. Sauté for 2 minutes on each side or until golden.
- To make aioli, place mayonnaise, capers, mustard, dill, lemon juice and zest in a food processor and pulse for 1 minute.
- Neatly stack beet chips and top with golden pickerel. Add a dollop of aioli and some sprouts as garish.
